Heat the rapeseed oil in a large frying pan and fry the chicken for 4-5 minutes. Add the vegetables and cook for a further 1-2 minutes. Add the pasta sauce, bring to the boil and simmer for 2-3 minutes until the chicken is cooked throughout, with no pink showing. Transfer to a heatproof serving dish.

Mix together the oats and breadcrumbs and sprinkle over the chicken, place under a preheated grill for 1-1½ minutes until golden. Serve with wholegrain bread and fresh vegetables.

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